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Seitan Enchiladas with Green Chili Sauce (and a Field Roast Sausage Thrown In)

November 9, 2010 by epicureanvegan

Vegan MoFo, Day 9

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganThat’s right, I had to throw in a Field Roast Mexican Chipotle sausage link—I had a lonely one in the fridge, and these are enchiladas, after all. It was the piece de resistance. This recipe is based on one my sister used to make all the time, but with *gasp* chicken and *gasp* again, half-and-half, so I was determined to veganize it. If you’re not big on seitan, try some other filling options: ground meatless crumbles and refries, portobellos and onions, or bell peppers and zucchini. Either way, I think you’re love the creaminess and cheezyness of this classic dish.

INGREDIENTS:
2 pkgs. seitan, beef or chicken style, chopped into 1″ pieces (or other filling of choice)
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1-4oz can diced green chilies
1 C Tofutti sour cream
1/8 C almond milk
1 C  fresh cilantro
1 C black olives, sliced
3 green onions, sliced (white and greens parts)
1-1/2 C vegan cheddar and/or vegan Monterrey Jack cheese, shredded, divided
2-16oz jars of 505 Green Chili sauce, choose your level of hotness
11 flour tortillas (I know, I tried to make it an even number, but it just didn’t happen)

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine seitan, Field Roast, chilies, cilantro, sour cream, almond milk, and 1/2 C of the cheese. Pour 1/2 of on jar of the green chili sauce on the bottom of a 15″ baking pan. Spread evenly. Fill each tortilla with about 3-4 tablespoons of the seitan mixture and fold over to make a burrito.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganLay folded side down.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganSprinkle a little cheese on the enchiladas, then layer rest of green chili sauce on top–spread evenly. Sprinkle rest of cheese on top, then layer on green onions and olives.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganCover and bake for 30 minutes, then enjoy!

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Filed Under: Dinners, Vegan MoFo Tagged With: dairy-free, easy, Mexican, seitan

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Comments

  1. Marly says

    November 9, 2010 at 2:32 pm

    These look so delicious! We love enchiladas here. Can’t wait to try these!

  2. omgoshimvegan says

    November 9, 2010 at 4:43 pm

    I love Mexican food and these enchiladas look fantastic. Thanks for the post. Another recipe on my list

  3. Monet says

    November 9, 2010 at 10:29 pm

    I adore enchiladas…and I’ve yet to make a vegan version. Thank you for the recipe; it looks great! Have a beautiful Wednesday full of laughter and love!

  4. Jeni Treehugger says

    November 10, 2010 at 9:54 am

    That looks awesome!

  5. theveggie says

    November 10, 2010 at 2:08 pm

    Wow, the creamy spin on the filling is interesting. I like that. I’ll have to try it.

  6. omgoshimvegan says

    November 19, 2010 at 4:29 pm

    I love enchiladas and those look so good. Thanks for the recipe.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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